day 23: {cranberry crumble coffee cake}

this recipe is a fairly new to our Christmas tradition list, but I think it’s a keeper.  it’s festive and delicious and not too complicated to make.

Cranberry Crumble Coffee Cake 

cake:

¼ cup chopped almonds

1 cup sugar

½ cup butter, softened

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 ¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup whole cranberry sauce

 topping:

¼ cup all-purpose flour

¼ cup sugar

¼ cup chopped almonds

¼ teaspoon vanilla

2 tablespoons cold butter

instructions:

1. sprinkle almonds over the bottom of a greased 9-inch springform pan and set aside.

2. in electric mixing bowl cream sugar, butter, and vanilla; beat on medium speed for 1-2 minutes.

3. add eggs, one at a time, beating well after each addition.

4. combine dry ingredients and add to batter alternately with sour cream.

5. mix well.

6. spread 3 cups over almonds.

7. spoon cranberry sauce over batter in pan.

8. top with remaining batter.

9. for topping combine flour, sugar, almonds and vanilla.

10. cut in butter until crumbly.

11. sprinkle on top of batter.

12. bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean.

13. cool on wire rack for 15 minutes.

14. remove sides of pan.

15. serve warm.

enjoy!

Advertisements

.:my mama’s sour cream pound cake:.

Growing up, birthdays were always a big deal in our house.  I’m talking balloons, streamers, piñatas, games, goodie bags, ice cream, candles, and yes, cake!  My mom would always make a pound cake and decorate it according to the theme of the party.  And I’m not talking Harris Teeter decorate, I’m talking some Ace of Cakes, Cake Boss decorating {yeah, she’s that good!}.  I remember my most favorite birthday ever was a Beauty and the Beast themed party.  It was probably my 7th or 8th birthday and really the thing I remember most is the cake.  My mom made a cake with Chip on top {because while I do love Belle, Chip is my most favorite character}.  It was precious!  And I loved it!  Now that we’re grown, my mom still makes a pound cake for each birthday …  just without the decorations.  So, I thought since today I’m a quarter of a century old {which I guess is too “old” for a decorated cake! Hehee!}  it would be appropriate to share this recipe.

Sour Cream Pound Cake

3 cups sugar

3 sticks butter- at room temperature

6 eggs

3 cups plain flour

1/8 teaspoon soda

1 teaspoon vanilla

3 tablespoon lemon juice

8 oz. sour cream

Cream butter and sugar until light and fluffy.

Add eggs one at a time, vanilla and lemon juice.

Sift flour.

Mix sour cream and soda together.

Add sour cream/soda mixture alternating with flour to the batter.

{it’s important not to over mix the batter once you begin adding the flour.  Mix it just so that all the ingredients are incorporated}

Bake at 325 degrees for 1 hour & 15 minutes.